Looking for an easy, crowd-pleasing holiday cookie? These soft and chewy gingerbread cookies are simple to make and deliver a warm, spicy ginger flavor balanced by brown sugar and molasses. They’re perfect for cookie exchanges, holiday parties, or an indulgent afternoon with tea or coffee.
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The holidays are made for cozy baking: pajamas, a warm drink, and a tray of freshly baked cookies. These gingerbread cookies are a favorite because they’re easy to prepare, reliably soft, and packed with spice. If you enjoy classic holiday flavors, these will quickly become a go-to.
Why this recipe works
- Chewy texture and bold ginger flavor make these cookies irresistible and ideal for gifting or sharing.
- Beginner-friendly instructions and common pantry ingredients mean you can make them with confidence.
- The dough freezes well and the baked cookies maintain their softness for several days when stored properly.
Recipe ingredients
Pumpkin pie spice: If you don’t have pumpkin pie spice, substitute equal parts cinnamon, nutmeg, and clove.
Ground ginger: Ground ginger gives a consistent spice; if you prefer fresh flavor you can use a very small amount of freshly grated ginger, but adjust to taste.
Brown sugar: Light brown sugar is recommended for a balanced sweetness. Dark brown sugar will add a deeper, more caramelized note.
Butter: The recipe uses salted butter for convenience. If using unsalted butter, add about 1/4 teaspoon salt to the dough.
How to make this recipe
Step 1: Pre-measure your ingredients.
Step 2: In a mixing bowl, whisk together the flour, baking soda, ground ginger, and pumpkin pie spice until evenly combined.
Step 3: In a separate bowl, beat the butter, granulated sugar, light brown sugar, molasses, egg, and vanilla until smooth and creamy.
Step 4: Add half of the dry mixture to the wet ingredients and mix on low speed until incorporated. Add the second half and mix again until the dough comes together.
Step 5: The dough will be sticky. Wrap it tightly and chill in the refrigerator for one hour to firm up and make it easier to shape.
Step 6: Preheat the oven to 350°F (175°C) and line or lightly grease baking sheets.
Step 7: Roll the chilled dough into balls about the size of a golf ball (roughly 24 cookies). For uniformity, use a cookie scoop.
Step 8: Roll each ball in granulated sugar to coat, then place on the prepared baking sheet, spacing the cookies to allow for slight spread.
Step 9: Bake for about 10–12 minutes, until the edges are set but the centers remain soft. Remove from the oven and transfer to a cooling rack to finish firming up.
FAQ and expert tips
Room temperature butter is easiest to cream with the sugars. If you’re short on time, soften butter in the microwave for 15–30 seconds. If you melt the butter completely, be sure to chill the dough well so the cookies keep a soft, chewy texture.
Lightly spray the measuring cup with oil or nonstick spray before measuring the molasses. The molasses will slide out more easily and your measurement will be more accurate.
Chilling the dough helps the butter firm up and controls how much the cookies spread, resulting in thicker, chewier cookies. If you skip refrigeration, the cookies will still be tasty but may spread more; bake closer to the lower end of the time range to keep them soft.
Place the granulated sugar in a small jar and drop each dough ball in, then roll gently to coat. This method is quick and gives an even coating.
Spoon flour into the measuring cup rather than scooping directly from the container to avoid packing. Level the top with a straight edge for a precise measurement.
More holiday dessert ideas
- Christmas Cakesicles
- Gingerbread Martini
- Boxed Cake Mix Hacks to make your boxed cake taste bakery-made
- Holiday Rum Balls
- Oreo Cheesecake Bites
- Matcha Brownies
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Soft and Chewy Gingerbread Cookies
Equipment
- Sheet pan, hand mixer or whisk.
Ingredients
- 2 1/4 cups flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice (or equal parts cinnamon, nutmeg, clove)
- 2 teaspoons ground ginger
- 3/4 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, loosely packed
- 1/4 cup molasses
- 1 egg
- 2 teaspoons vanilla extract (optional)
- 1/4 cup granulated sugar for rolling
Instructions
- Pre-measure ingredients.
- Whisk flour, baking soda, ground ginger, and pumpkin pie spice in a bowl.
- Beat butter, granulated sugar, light brown sugar, molasses, egg, and vanilla until smooth.
- Mix half the dry ingredients into the wet, then add the remaining dry ingredients and mix until combined.
- Wrap dough and refrigerate for 1 hour to firm up.
- Preheat oven to 350°F (175°C). Line or lightly grease baking sheets.
- Shape dough into ~24 golf-ball-sized balls (or use a cookie scoop).
- Roll each ball in granulated sugar to coat, place on baking sheets with space to expand.
- Bake 10–12 minutes until edges are set and centers are soft. Transfer to a cooling rack.
Notes
Pumpkin pie spice: Substitute equal parts cinnamon, nutmeg, and clove if needed.
Ground ginger: Freshly grated ginger can be used sparingly for brighter flavor.
Brown sugar: Light brown sugar keeps the flavor balanced; dark brown adds a stronger molasses note.
Butter: Use salted butter for convenience or unsalted with 1/4 teaspoon added salt.
Nutrition
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